Melba (peach parfait with raspberry sauce)
12 servings
90 minutes
Melba is a refined European delicacy that originated in France. This dessert was created in honor of Australian opera singer Nellie Melba in the late 19th century. The peach parfait, with its velvety texture and delicate aroma of ripe fruits, is perfectly complemented by a rich raspberry sauce with subtle alcoholic notes. Almond crumble adds a crunchy texture, while white chocolate provides an elegant finishing touch. The combination of sweet peaches, refreshing tartness of raspberries, and creamy softness makes this dessert a true work of art. Melba is suitable for festive occasions or simply to enjoy exquisite flavors in a cozy atmosphere.
1
For peach parfait, place jam in a small saucepan, add 200 ml of water, and heat on low until the jam dissolves. Wash the peaches, add them to the saucepan, cover, and cook on low heat for 30 minutes, turning occasionally, until soft. Remove from heat and let the peaches cool slightly in the broth. Then, take them out, cut in half, and remove the pits. Place the peach halves in a bowl, pour in the broth, and blend into a puree. Strain the mixture through a sieve.
- Peach jam: 350 g
- Peaches: 5 piece
2
In a heatproof bowl, combine the yolks, sugar, and 2 tablespoons of peach puree, and place over a water bath. Whisk until the mixture turns light in color. Cool, then add whipped cream and the remaining peach puree. Distribute the mixture into molds, cover with plastic wrap or foil, and place in the freezer overnight.
- Egg yolk: 2 pieces
- Powdered sugar: 100 g
- Whipped cream: 300 ml
3
For almond crumble, preheat the oven to 180 degrees. Mix flour, sugar, and ground almonds, add melted butter, and mix until crumbly. Spread in a thin layer on a baking sheet and bake for about 20 minutes until golden.
- Wheat flour: 50 g
- Brown sugar: 50 g
- Ground almonds: 50 g
- Butter: 50 g
- Powdered sugar: 100 g
4
For raspberry sauce, heat the jam in a saucepan over medium heat. When it melts, add rum and remove from heat.
- Raspberry jam: 200 g
- Rum: 2 tablespoons
5
To serve, melt chocolate and make decorations from it. Cut circles from the biscuit with the same diameter as the molds in which you froze the parfait. Remove the parfait from the molds and place it on the biscuit bases. Distribute on plates; drizzle with raspberry yogurt and prepared sauce. Sprinkle with almond crumble on top and decorate with chocolate.
- White confectionery chocolate: 100 g
- Sponge cake base: 2 pieces
- Raspberry Yogurt: 450 g
- Ground almonds: 50 g
- White confectionery chocolate: 100 g